Spring Vegetable Fettuccine

Treat your family to a creamy dinner with this pasta and vegetable dish - ready in 20 minutes.

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Servings 4

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ingredients 6
Prep Time 5 min
Total Time 20 min

Ingredients

1: package (9 oz) refrigerated fettuccine

1: cup half-and-half

1: container (5 oz) garlic-and-herb spreadable cheese

1/2: teaspoon garlic salt

1: bag (1 lb) frozen baby peas, carrots, pea pods and corn (or other combination), thawed and drained

: Freshly ground pepper, if desired

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Directions

1 Cook and drain fettuccine as directed on package.
2 Meanwhile, in 12-inch nonstick skillet, heat half-and-half to boiling over medium heat. Stir in cheese and garlic salt. Cook, stirring constantly, until cheese is melted and mixture is smooth.
3 Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.

EXPERT TIPS

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Expert Tips

Add 1/2 lb cooked peeled shrimp, thawed if frozen, with the vegetables in step 3.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 280mg; 280%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 5g 5% Sugars 5g 5% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 30%;
Calcium: 15%;
Iron: 20%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;